June 8, 2017

Chicken cheesesteak sloppy joes. It seems like an obvious hybrid (like the zorse), but until I saw it, I had never thought about it before (like the zorse!)!

Two of my favorite mixtures to put on bread are those for sloppy joes and cheesesteaks. Though their differences are stark (cheesesteaks are usually sliced meat while sloppy joes are ground; cheesesteaks rely on meat juices for moisture while sloppy joes have a tomato-based sauce; sloppy joes are often flavored with celery and Worcestershire sauce, cheesesteaks depend on peppers, onions, and cheese), they actually have enough in common to make their marriage work.

From the sloppy joes side, I took the following aspects: ground meat, Worcestershire sauce, ketchup, and mustard. The cheesesteak-inspired part involved onions and peppers, cheese, and a dash of taco seasoning. The end result, I must say, was a flavorful, filling, and delicious dinner. This is more saucy than a cheesesteak but less tomato-y than sloppy joes (something I appreciate as tomato-induced heartburn is a real problem at the moment), but the taste is still somehow reminiscent of both!

If this looks too saucy for you, feel free to cut back on the milk to 1-1/2 cups. As the final mixture cools, it does thicken a bit, and you might need to add some form of liquid when you reheat leftovers, even if you don't take any out from the start.

Directions:
In a large 12-inch nonstick skillet set over medium heat, cook the ground chicken, onion, pepper, thyme, salt, and pepper for 6-7 minutes, breaking the meat into small pieces as it cooks, until it is cooked through.
Drain any excess grease.
Blend or vigorously whisk the milk and flour together until smooth, being sure to eliminate any lumps.
Return the skillet to medium heat. Add the milk mixture to the ground turkey.
Bring the mixture to a simmer. Reduce the heat to medium-low, and simmer for 5-6 minutes until thickened.
Stir in the cheese until melted. Add the Worcestershire sauce, ketchup, mustard, and seasoning and stir to combine.
Add additional salt and pepper to taste. Serve the meat mixture on buns.